CN111019786A - Grain amaranth liquor and brewing method thereof - Google Patents
Grain amaranth liquor and brewing method thereof Download PDFInfo
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- CN111019786A CN111019786A CN202010014831.XA CN202010014831A CN111019786A CN 111019786 A CN111019786 A CN 111019786A CN 202010014831 A CN202010014831 A CN 202010014831A CN 111019786 A CN111019786 A CN 111019786A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention provides a grain amaranth liquor and a brewing method thereof. The grain amaranth grains are added into the wine brewing raw materials, and the content of methanol in the wine body obtained by final brewing cannot be detected, so that the method is simpler and more practical compared with the method for reducing the content of methanol in the wine commonly used in the prior industry. The grain amaranth liquor also has the health-care function, and has the advantages of short fermentation period, soft and soft liquor body actually experienced by a drinker, low alcohol degree, difficult heading and quick sobering-up.
Description
Technical Field
The invention relates to the field of brewing of white spirit, and particularly relates to grain amaranth white spirit and a brewing method thereof.
Background
Wine is one of the main beverages in human life. The Chinese liquor has long history, various varieties, and high reputation. In the Song Dynasty about one thousand years ago, Chinese people invented a distillation method, and from this time, white spirit became the main wine drunk by Chinese people.
Chinese liquor has compound flavor with esters as main component, and is brewed by using yeast and yeast as saccharifying ferment and using starchiness (saccharine) as raw materials and through steaming, saccharifying, fermenting, distilling, ageing and blending.
A certain amount of methanol is inevitably contained in the brewing process of the white spirit, the toxic effect of the methanol on human bodies is large, and 4-10 g of the methanol can cause serious poisoning. Especially, the oxides of methanol, formic acid and formaldehyde, are more toxic than methanol, formic acid is 6 times more toxic than methanol, and formaldehyde is 30 times more toxic than methanol. When the white spirit is drunk too much, methanol has accumulation in the body and is not easy to be discharged out of the body, and the metabolic products in the body are formic acid and formaldehyde, so that the extremely small amount of methanol can also cause chronic poisoning. When acute poisoning occurs, symptoms such as headache, nausea, stomach pain, blurred vision and the like can occur, and dyspnea, paralysis of respiratory center, coma and even death can occur after the acute poisoning continues to develop. Chronic poisoning is mainly manifested by mucosal irritation, vertigo, lethargy, headache, digestive disorder, blurred vision, tinnitus, etc., which result in blindness. Therefore, the content of methanol should be strictly controlled, and should not exceed 0.06g/100mL when cereals are used as raw materials; the amount of the dried potato and the substitute used as raw materials should not exceed 0.12g/100 mL.
The method for reducing the methanol in the wine commonly used in the industry at present comprises the steps of controlling the cooking pressure, increasing the times of discharging gas to reduce the generation of the methanol, controlling the water content to be lower or no water exists to enable the methanol to be volatile, stacking and dipping the raw materials and the like, but the operation is more complicated, the required reaction condition is harsh, the manufacturing time is longer, and the manufacturing cost is increased.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a grain amaranth liquor and a brewing method thereof.
The invention provides grain amaranth liquor, which is prepared from raw materials including grain amaranth grains.
According to the invention, multiple formula experiments show that the amaranthus hypochondriacus grains are added into the brewing raw materials, and the content of methanol in the brewed wine body cannot be detected, so that the method is simpler and more practical compared with the method for reducing the methanol in the wine commonly used in the existing industry. Similarly, edible alcohol can also be prepared from grain amaranth.
The amaranth grain raw material has high starch content, the amylopectin content accounts for 60-73% of the starch content, and the yield, aroma component content and total ester content of the white spirit can be improved in the amaranth grain fermentation process; the amaranthus hypochondriacus grains have high amino acid content, and the content of various essential amino acids of human bodies, including leucine, lysine, methionine + cystine, tyrosine + methionine and tryptophan, is close to or higher than the FAO/WHO recommended standard; amaranthus hypochondriacus seeds are rich in various trace mineral elements, such as: mg, Zn, P, K, Ca, Fe, Cu, etc.; the grain amaranth seed is rich in squalene and has health-preserving and health-care functions.
Further, the raw materials also comprise sorghum, rice, wheat, corn and glutinous rice.
In a specific embodiment of the invention, the weight ratio of the grain amaranth grains in the raw material is 80-100%. At the moment, the obtained original pulp liquor has sufficient faint scent and elegant taste of the grain amaranth, and is suitable for preparing faint scent liquor.
In another embodiment of the present invention, the amaranthus hypochondriacus grain is present in an amount of more than 20% and less than 80% by weight of the raw material. At this time, the liquor obtained from the virgin pulp is suitable for preparing strong aromatic liquor.
In another specific embodiment of the invention, the weight ratio of the grain amaranth grains in the raw material is 1-20%. At this time, the obtained raw stock white spirit is suitable for preparing Maotai-flavor white spirit.
The invention also provides a brewing method of the grain amaranth liquor, which is an ancient brewing process and comprises the steps of crushing raw materials, fermenting, distilling and cellaring.
In one embodiment of the invention, the brewing method comprises the following steps:
(1) crushing raw materials: crushing the selected high-quality raw materials subjected to screening and impurity removal until the powder is more than 60% of the powder passing through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed raw materials and the yeast in a pool for 25-32 days;
(3) and (3) distillation: steaming the fermented wine-making raw materials in a steamer under normal pressure to extract high-alcohol wine liquor;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: cellaring the original pulp wine.
Wherein, the fermented grains fermented in the step (3) are called as fragrant grains and contain extremely complex components, the effective components of alcohol, water, higher alcohol, acid and the like in the fragrant grains are evaporated into steam by distillation, and then the white spirit can be obtained by cooling. During distillation, alcohol, aromatic substances, alcohol-sweet substances and the like are extracted as much as possible, and impurities are removed as much as possible by means of removing heads and tails.
The foam generated by the wine liquid in the step (4) is commonly called as ' hops ', the size of the hops ' is related to the surface tension of the solution, and the alcohol content can be approximately estimated according to the size, the amount and the duration of the hops.
The cellaring condition in the step (5) is as follows: the wine is filled in a ceramic container or other containers suitable for cellaring and stored in underground, cavern and semi-underground wine cellars, and the temperature of the wine cellars is required to be not too large in temperature difference in four seasons, namely warm in winter and cool in summer, and good in ventilation. In the cellaring process of the original pulp wine, the quality of the wine is soft and soft.
The wine prepared by the ancient method has mellow taste, shortens the fermentation period by a large amount compared with the fermentation period of the common raw material without grain amaranth grains, and improves the economic benefit.
The grain amaranth liquor can be used for preparing liquor with the alcoholic strength of 25-70V/V%. Compared with other white spirits with the same alcohol content, the white spirits obtained by the invention have soft and soft body, low alcohol content, difficult heading and quick sobering-up.
The grain amaranth grains are added into the wine brewing raw materials, and the content of methanol in the wine body obtained by final brewing cannot be detected, so that the method is simpler and more practical compared with the method for reducing the content of methanol in the wine commonly used in the prior industry. The grain amaranth liquor also has the health-care function, and has the advantages of short fermentation period, soft and soft liquor body actually experienced by a drinker, low alcohol degree, difficult heading and quick sobering-up.
Drawings
FIG. 1 is a test report of Luzhou-flavor liquor obtained in example 1 of the present invention.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
Amaranthus hypochondriacus grains, corn, wheat, rice, glutinous rice and sorghum in the following examples are all natural pollution-free crops, and are screened, decontaminated and optimized to obtain products;
the water used in the following examples is spring water.
Example 1
The embodiment provides a grain amaranth liquor, which comprises the following raw materials in percentage by mass: 50% of amaranthus hypochondriacus grains, 10% of corn, 8% of wheat, 7% of rice, 5% of glutinous rice and 20% of sorghum, and the brewing method comprises the following steps:
(1) crushing raw materials: mixing the raw materials and crushing until more than 60% of the raw materials pass through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed raw materials and the yeast in a pool for 30 days;
(3) and (3) distillation: placing the fermented wine-making raw material in a steamer to steam for 30 minutes under normal pressure, and further extracting high-alcohol-content wine liquid;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: the original pulp wine is contained in a ceramic container and is cellared for 1 month in a cellar which is warm in winter and cool in summer and has good ventilation;
(6) opening the cellar and blending wine: a strong aromatic Chinese spirit with 56% (V/V) of alcoholic strength is prepared on the basis of cellaring a month of base liquor.
The obtained white spirit is transparent, has no precipitate, has strong composite fragrance with ethyl caproate as a main body, is mellow and harmonious, is sweet and clean, and has long aftertaste; and the methanol content is not detected, the detection method is GB5009.266-2016, and the specific detection report is shown in figure 1.
Example 2
The embodiment provides a grain amaranth liquor, which comprises the following raw materials in percentage by mass: the brewing method comprises the following steps of (1) 90% of amaranth grains, 2.3% of corn, 1.4% of wheat, 0.8% of rice, 0.5% of glutinous rice and 5% of sorghum:
(1) crushing raw materials: mixing the raw materials and crushing until more than 60% of the raw materials pass through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed raw materials and the yeast in a pool for 28 days;
(3) and (3) distillation: placing the fermented wine-making raw material in a steamer to steam for 30 minutes under normal pressure, and further extracting high-alcohol-content wine liquid;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: the original pulp wine is contained in a ceramic container and is cellared for 1 month in a cellar which is warm in winter and cool in summer and has good ventilation;
(6) opening the cellar and blending wine: a fen-flavor liquor with the physical and chemical index of 56 percent (V/V) of alcohol content is prepared on the basis of cellaring a month of base liquor.
The obtained white spirit is transparent, contains the strong and sweet taste of the grain amaranth, has pure and pure faint scent, is mellow, sweet and soft, is natural and harmonious, and has clean aftertaste; and methanol content was not detected.
Example 3
The embodiment provides a grain amaranth liquor, which comprises the following raw materials in percentage by mass: 20% of amaranthus amaranth grains, 12% of corn, 8% of wheat, 6% of rice, 4% of glutinous rice and 50% of sorghum, and the brewing method comprises the following steps:
(1) crushing raw materials: mixing the raw materials and crushing until more than 60% of the raw materials pass through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed raw materials and the yeast in a pool for 30 days;
(3) and (3) distillation: placing the fermented wine-making raw material in a steamer to steam for 30 minutes under normal pressure, and further extracting high-alcohol-content wine liquid;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: the original pulp wine is contained in a ceramic container and is cellared for 1 month in a cellar which is warm in winter and cool in summer and has good ventilation;
(6) opening the cellar and blending wine: on the basis of cellaring one month of base liquor, a Maotai-flavor liquor with the physical and chemical indexes of 56% (V/V) of alcohol content is prepared.
The obtained white wine is transparent, contains the strong sweet taste of the grain amaranth, is elegant and delicate, has mellow wine body and long aftertaste, and has lasting fragrance in an empty cup; and methanol content was not detected.
Example 4
The embodiment provides a grain amaranth liquor, which is prepared from 100% of grain amaranth grains, and the brewing method comprises the following steps:
(1) crushing raw materials: pulverizing Amaranthus hypochondriacus grains until the grain size of Amaranthus hypochondriacus grains is more than 60% of that of Amaranthus hypochondriacus grains passing through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed amaranth grains and the yeast in a pool for 30 days;
(3) and (3) distillation: placing the fermented wine-making raw material in a steamer to steam for 30 minutes under normal pressure, and further extracting high-alcohol-content wine liquid;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: the original pulp wine is contained in a ceramic container and is cellared for 1 month in a cellar which is warm in winter and cool in summer and has good ventilation;
(6) opening the cellar and blending wine: a fen-flavor liquor with the physical and chemical index of 56 percent (V/V) of alcohol content is prepared on the basis of cellaring a month of base liquor.
The obtained white wine is transparent, has no precipitate, has strong sweet taste of Amaranthus hypochondriacus, pure and pure fragrance, mellow, sweet and soft taste, natural coordination, and clean aftertaste; and methanol content was not detected.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (9)
1. The grain amaranth liquor is characterized in that raw materials comprise grain amaranth grains.
2. The grain amaranth wine of claim 1, wherein the raw materials further comprise sorghum, rice, wheat, corn and glutinous rice.
3. The grain amaranth wine of claim 1, wherein the grain amaranth accounts for 80-100% of the raw material.
4. The grain amaranth wine of claim 1, wherein the grain amaranth is more than 20% and less than 80% by weight of the raw material.
5. The grain amaranth wine of claim 1, wherein the grain amaranth accounts for 1-20% of the raw materials.
6. The method for brewing the grain amaranth wine of any one of claims 1 to 5, which comprises crushing the raw materials, and then fermenting, distilling and cellaring the crushed raw materials.
7. Brewing method according to claim 6, characterized in that it comprises in particular the following steps:
(1) crushing raw materials: crushing the selected high-quality raw materials subjected to screening and impurity removal until the powder is more than 60% of the powder passing through a 20-mesh sieve;
(2) fermenting in a tank: fermenting the crushed raw materials and the yeast in a pool for 25-32 days;
(3) distilling to obtain wine: steaming the fermented wine-making raw materials in a steamer under normal pressure to extract high-alcohol wine liquor;
(4) wine receiving: separating out the original pulp wine, namely the base wine;
(5) cellaring: cellaring the original pulp wine.
8. Use of the grain amaranth wine of any one of claims 1 to 5 for preparing a wine having an alcohol content of 25 to 70V/V%.
9. An edible alcohol is characterized in that the raw material comprises grain amaranth grains.
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| CN202010014831.XA CN111019786A (en) | 2020-01-07 | 2020-01-07 | Grain amaranth liquor and brewing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116536119A (en) * | 2023-06-15 | 2023-08-04 | 贵州红苋农业科技发展有限公司 | Method for preparing grain amaranth distiller's yeast from grain amaranth |
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| CN1302620A (en) * | 2000-01-06 | 2001-07-11 | 王泽远 | Process for brewing 'Zishen' wine |
| CN103952253A (en) * | 2014-04-17 | 2014-07-30 | 唐秉俊 | Production method of grain amaranth rice wine |
| CN104099213A (en) * | 2014-06-27 | 2014-10-15 | 山西省农业科学院生物技术研究中心 | Amaranthus hypochondriacus miscellaneous grain crop health liquor and making method thereof |
| KR20150105110A (en) * | 2014-03-07 | 2015-09-16 | 손경무 | Method for preparing makgeoli using amaranth |
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
-
2020
- 2020-01-07 CN CN202010014831.XA patent/CN111019786A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1302620A (en) * | 2000-01-06 | 2001-07-11 | 王泽远 | Process for brewing 'Zishen' wine |
| KR20150105110A (en) * | 2014-03-07 | 2015-09-16 | 손경무 | Method for preparing makgeoli using amaranth |
| CN103952253A (en) * | 2014-04-17 | 2014-07-30 | 唐秉俊 | Production method of grain amaranth rice wine |
| CN104099213A (en) * | 2014-06-27 | 2014-10-15 | 山西省农业科学院生物技术研究中心 | Amaranthus hypochondriacus miscellaneous grain crop health liquor and making method thereof |
| CN107446761A (en) * | 2017-09-30 | 2017-12-08 | 禄炳宪 | A kind of tail a species of orchid amaranth amaranth grain fen-flavor type white spirit and its brewing method |
Non-Patent Citations (2)
| Title |
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| 甘肃省科学技术厅编: "《草产品加工贮藏与利用技术》", 30 April 2001, 甘肃人民出版社 * |
| 肖荣飞等: "尾穗苋粒发酵小曲清香型白酒的研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116536119A (en) * | 2023-06-15 | 2023-08-04 | 贵州红苋农业科技发展有限公司 | Method for preparing grain amaranth distiller's yeast from grain amaranth |
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